Photo: JTs, Wikimedia Commons, CC0

Protein-Packed Egg and Cottage Cheese Salad

Name: Protein-Packed Egg and Cottage Cheese Salad
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 2 servings
Cuisine: North American
Ingredients: 6 large eggs; 150 g 1% cottage cheese; 2 tsp Dijon mustard; 1 stalk celery; 1 green onion; ½ tsp smoked paprika; ¼ tsp black pepper; 80 g mixed salad greens; 2 slices whole wheat bread

Be the first to rate this recipe

Egg salad bound with cottage cheese instead of mayo, with crunchy celery and chives. Spoon it over greens, onto toast or into lettuce cups.

377calories

34 gprotein
21 gcarbs
17 gfat
4 gfibre

per serving

Prep: 10 min
Cook: 12 min
Serves: 2
Cost: $2.85/serving

Jump to recipe

Servings

Fit to my macros

g protein per serving

Units

Method

Place the eggs in a saucepan and cover with cold water by 2.5 cm (1 inch).
Bring to a full boil over high heat, turn off the heat, cover and leave the eggs for 11 minutes.
Cool in ice water for 5 minutes, then peel and chop.
Mash the cottage cheese with the Dijon until fairly smooth, then fold in the chopped egg, diced celery, sliced green onion, smoked paprika and pepper.
Toast the bread and serve the egg salad on the greens with the toast on the side.